Rating: 4 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Recipe by Cooking Light October 2004


Recipe Summary

15 servings (serving size: 1/3 cup barbecue and 2 tablespoons coleslaw on each bun)


Ingredient Checklist


Instructions Checklist
  • Place roast and water in a 4-quart electric slow cooker. Cover with lid; cook on high-heat setting 7 hours or until meat is tender. Drain; discard cooking liquid. Return pork to slow cooker; shred with 2 forks. Stir in barbecue sauce and next 4 ingredients (through pepper). Reduce to low-heat setting; cover and cook 1 hour.

  • Combine coleslaw and dressing; toss well.

Nutrition Facts

331 calories; calories from fat 26%; fat 9.7g; saturated fat 2.8g; protein 22.2g; carbohydrates 38.1g; fiber 2.3g; cholesterol 51mg; iron 2.4mg; sodium 835mg; calcium 75mg.